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Chicken Indad - Downloadable Recipe
  • Chicken Indad - Downloadable Recipe
  • Chicken Indad - Downloadable Recipe
Chicken Indad - Downloadable Recipe

Chicken Indad - Downloadable Recipe

This curry from Mangalore in South India is made fiery from plenty of fresh chillies and MIRCHI BLEND, and tangy from vinegar.

To make this recipe, you'll need:

HALDI BLEND: 1 tsp

METHI BLEND: 2 tsp

MIRCHI BLEND: 4 tsp
Description

This curry from Mangalore in South India is made fiery from plenty of fresh chillies and MIRCHI BLEND, and tangy from vinegar. It's best eaten with plain or pilau rice and plenty of yogurt to cool the effect of all those chillies!
More Info

Book: Curry Legend Chef's Specials

Page number: 84

Effort: Medium effort

Serves: 4

Prep: 25 mins

Cook: 50 mins

Origin: India
Shopping List

  • 500g diced chicken (thighs are best)
  • 300g floury potatoes - peeled and cut into bite-size pieces
  • 1 red onion - roughly chopped
  • 4 cloves of garlic - roughly chopped
  • 1 tomato - roughly chopped
  • 3 red chillies - roughly chopped (seeds removed if you prefer less heat)
  • 2 tbsp vinegar (white wine or cider vinegar is best)
Blends Needed

HALDI BLEND: 1 tsp

METHI BLEND: 2 tsp

MIRCHI BLEND: 4 tsp
Goes Great With

Plain rice, tandoori saag paneer and coconut raita
Also Works a Treat With

Tamarind paste in place of the vinegar

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